Monday, March 30, 2015

Tandoori Kheema Pizza with Green Chutney

Tandoori Kheema Pizza with Green Chutney....

Here is finally the Delicious, Drooling and Awesome Pizza which is the fusion of Italian and Indian flavors, spicy, cheesy, juicy and tangy too. Alhumdulillaah my kids enjoyed to the fullest. They even complimented saying "mamma this is better than pizza hut which their fav food joint!!" ^_^ 


You can find Tandoori Kheema recipe Here

Ingredients for Chutney

1) Coriander – 1 small bunch
2) Mint leaves – 1/4 cup
3) Garlic – 1 clove
4) Ginger – 1/4 inch
5) Green chillies – 2 small , seeded
6) Yoghurt - 2 – 3 tbsp
7) Lemon juice – 2 tsp or to taste
8) Salt – To taste

Method: 
Wash the coriander and mint leaves. Drain well. Blend everything together in a mixer until you get a smooth paste. Adjust the salt and lemon juice. Keep aside. 

Other ingredients :
1) Black olives 4 sliced
2) Jalapeño 4-5 tbsp sliced
3) Oregano leaves 1 tsp
4) Crushed red chillies 1/2 tsp
5) Mozzarella cheese 1 cup
6) Cheddar cheese 31 cup
7) Tomato ketchup as needed



For deep pan pizza crust:
First punch down the dough and then spread 1/2 inch, roll it, spread on pizza pan and leave it for another 20mins to raise. Now spread tomato ketchup, green chutney on top of the pizza base.
Sprinkle little cheddar cheese on top, then layer tandoori kheema with onions and bell peppers, olives n jalapeño.
Then sprinkle oregano, mozzarella cheese & cheddar cheese.
Pour some more green chutney on top with spoon.
Bake for 20 minutes on 200 degrees C or becomes crispy and upper layer becomes light golden.
Enjoy!! :))

Tandoori Kheema with Onions & Bell Peppers

Assalamualaikum Warahmatullahi Wabarakatuhu!! 

Tandoori kheema with Onions and Bell Peppers.....

Once my son demaned Pizza to order and I assured him he will get much more better than any Pizza outlet. And to keep my words I made Fusion of Italian and Indian cuisine..... Pizza with cheese and herbs plus tandoori kheema as topping, believe me it was Super Hit with sons and their friends!!  
So let's get started with kheema recipe followed by pizza recipe on another post!! 



Ingredients I :
1) Mutton mince 1/2 kg
2) Hung Curd 150gms
3) Turmeric pdr 3/4 tsp
4) Red chilli pdr 1tbps
5) Ginger-garlic paste 1tbps
6) Garam masala pdr 1tsp
7) Tandoori masala 1tbsp
8) Salt to taste
9) Pepper pdr 1/2 tsp
10) Cumin pdr 1/2 tsp
11) Lemon juice 1tbsp
12) Oil 2 tbps

Other ingredients II :
1) Onion sliced 1large
2) Capsicum 1 medium sliced 
3) Red bell pepper 1medium sliced 
4) Yellow bell pepper 1medium sliced


Method:
Wash n drain the mutton mince well and marinate with all the above ingredients-1for 3-4hours.
Preheat the oven at 230 degrees Celsius and bake till golden brown.
When it's almost done, add sliced Onions and Bell peppers. Mix slightly and grill on upper rack for 5mins. 
Serve hot!!




Sunday, March 29, 2015

Pull-Apart Pizza/Bread

Salaam Friends!!
Today's recipe is cheesy, fast and easy  PULL-APART PIZZA....
Pullapart bread/pizza has been making round around the internet and its all over the Pinterest. And finally I came up with my version. As I love baking couldn't stop myself trying this out which came super perfect.
 

For Perfect Pizza Dough I have already shared the recipe Here


Pizza filling Ingredients:
Boiled and shredded chicken 1 cup (or any leftover shredded chicken will do)
Pizza Sauce as required
Mozzarella Cheese 1 cup
Cheddar Cheese 1/2 cup
Mixed Italian herbs as required
Olives 1/4 cup (optional)
Bell Peppers chopped 1/2 cup
Chilli flakes to sprinkle



Method:
  1. Roll the dough out super thin on a flour working surface.
  2. Brush the dough with the pizza sauce.
  3. Using a knife or pizza cutter, trim the ends so you have a nice clean large square.
  4. Spread sauce, sprinkle cheese and all the other toppings.
  5. Then, carefully cut dough into squares and stack them on top of each other. Like maybe two or three at at time.
  6. Place them sideways in a greased loaf pan and bake for 35minutes.
  7. Remove from oven and turn out on plate or serving platter.
  8. Enjoy!! :)
 
 

Friday, March 27, 2015

Perfect Pizza Dough

Pizza Dough...
Learn how to make pizza dough with this easy pizza dough recipe and enjoy beautifully crispy homemade pizzas or even use it to make your own bread. Homemade pizza dough is economical, fun, and healthful since you control the ingredients. This fool proof pizza dough recipe is so versatile that It can be used for pizza, calzones, pullaparts or stromboli. Making your own dough adds a special and delicious touch to your own pizza.


Ingredients For Dough:

1) Maida/ all purpose flour 2cups
2) Yeast 1-1/2 tsp
3) Lukewarm Water 2/3 cup
4) Sugar 1tsp
5) Salt to Taste 1/2tsp
6) Garlic Paste/powder 1tsp
7) Oregano/Mixed Herbs 1/2tbsp
8) Olive oil 2tbsp


Method for Dough:

1) In a bowl take Lukewarm Water add sugar and Yeast, Stir it well and leave for 5mins.
2) Add salt, oil, garlic paste/powder and oregano in maida, mix well.
3) Now add yeast mixture and with hands knead a soft dough. The dough will be sticky.
4) Now take this mixture on your Kitchen platform and knead with the help of Oil for at least 5 mint. Now, put the Dough in a greased bowl in warm place covered with a cloth for at least 30-40mins, or till the dough doubles.

5) Split dough in half and roll each ball of dough very thin and place on greased pan.
6) Preheat the oven to 400 F
7) Top your pizza however you like and bake it.

 


Wednesday, March 25, 2015

Mutton Tikka Butter Masala

Assalamualaikum Warahmatulaahi Wabarakatuhu!! :)

Mutton Tikka Butter Masala....
Name itself shows what an delicacy this could be.  Recipe taken from a well known foodie "Jaspreet Nirula" on facebook, is just one of his awesome creation. This recipe is not for calorie conscious ,because I believe its okay to indulge once in a while. Its absolutely delicious. 


INGREDIENTS FOR MARINATION

Boneless mutton 700gms
Ginger Garlic paste 2-3tsp
Green Chili paste 2tsp
Whole Garam Masala (Cloves 3-4, Black Cardamom 2, Green Cardamom 3-4, Cinnamon 1 stick, Bay leaf 1 and Black Peppercorns 5-6)
Coriander Powder 2tsp
Red Chili Powder 1-2tsp
Curd 2tbsp
Fried Onion paste 1tbsp
Salt to taste
Smoked Mustard oil 1tbsp(I used vegetable oil)

FOR MAIN DISH:
Tomato Masala 3tbsp (recipe at the bottom)
Finely chopped Onion 1no.
Butter 100gm 
Cumin seeds 1tsp
Ginger Julienne tbsp
Sliced Garlic 4-5 cloves
Sliced Green Chilies 2-3 (or as per choice)
Red Chili powder as required
Cumin Powder 1tsp
Home made Garam Masala 1tsp
Salt to taste


METHOD:

Firstly, marinate the mutton pieces as per ingredients listed above and keep it in refrigerator. Take a heavy bottomed pan - put the marinated mutton in the pan - cook covered on low heat until mutton is almost done and you are left with thick gravy. Remember to stir in between. Keep this aside.

Now take a pan - melt butter - add cumin seeds and let it crackle. Now add ginger, garlic and green chilies. Stir for a minute. Now add finely chopped onion and stir for a couple of minutes. Now add the cooked mutton and mix well. Add the tomato masala, dry spices and salt. Mix well and cook on high heat until the meat is completely napped in the gravy. Adjust the seasoning and serve hot.



Recipe for Tomato Masala:

Oil 2-3 tbsp
Tomatos chopped 3-4 
Ginger Garlic Paste 1tsp
Cumin Seeds 1tsp
Degi Mirch Powder 1-2tsp
Coriander Powder 2tsp
Turmeric half a tsp
Salt to taste

Heat oil in a pan and add cumin seeds, let it splutter. Now add ginger garlic paste and bhunno for a couple of minutes. Now add degi mirch powder, coriander powder, Turmeric and salt. Add very little water to ensure that the spices don’t burn. Bhunno the masala till it leaves oil. Add chopped tomatoes and mix well. Cook until the tomatoes are tender. Keep it aside



Sunday, March 22, 2015

Hyderabadi Naan

Hyderabadi Naan....

This is a dish synonymous with the common Hyderabadi’s palate for the last two centuries -- soft baked maida with an earthen smell of the tandoor, best accompanied with gracious servings of lamb chops and rich chicken gravy and Paya Nihari.
I had tried to make Copycat of authentic Naan ki Roti....baked in oven!!
Hyderabadi Food Lovers who are far away from their city will definitely relish this In'sha'Allaah!!


INGREDIENTS:

1) Maida/ all purpose flour 2cups
2) Active Dry Yeast 1tsp
3) Warm water 2/3cup
4) Sugar 1tsp
5) Salt 1tsp
6) Ghee 1/4cup
7) Yoghurt 2tbsp
8) Sesame seeds to sprinkle 
9) Egg beaten 1


METHOD:
Mix yeast and sugar in warm water until yeast is dissolved. 
Cover and let in stand in warm place for 5mins.
In another large bowl sift flour, add salt, ghee, yoghurt and yeast mixture. 
Mix into a soft dough with hands and knead until dough is smooth and elastic. 
Place the dough in a greased bowl, cover and let it stand in a warm place for 1hour or until the dough gets doubled in size. 
Punch down the dough and knead for 2mins.
Pre-heat oven on high temperature, around 230degree. 
Divide dough into small equal pieces and roll out into desired size and shapes.
Cover an oven tray with foil and grease the foil well.
Place the naans on foiled tray and brush them with the beaten egg and sprinkle sesame seeds.
Bake these naan for 12-15 mins until puffed and just browned. 

(Please keep an eye on them while they are getting baked. Every oven have different temperatures)

For that tempting brown color.....
Switch on the grill on high and keep these Naan under the grill for just 4-5 mins.
Please keep an eye....they may get burn!!!

Serve hot with any  Paya Nihari Chicken or Mutton Gravy!! 


*Best enjoy them Freshly Baked!!* 



Saturday, March 21, 2015

Hyderabadi Paya Nihari

Assalamualaikum Warahmatullaahi Wabarakatuhu!! :)

Paya Nihari....Hyderabadi!!
Pure naashta(breakfast) delight for every hyderabadi.
Traditional Nihari recipes call for 6–8 hours of cooking time, in addition to the preparation of the ingredients. This dish is eaten in the early hours of the morning. Because the stew is so rich, one is supposed to have an extended nap till the afternoon  prayers which occur after midday. This is my mom's recipe which is quiet different from the authentic one but I can guarantee about the taste.


INGREDIENTS: 
 
  1. Paaya(lamb trotters) 8
  2. Tongue(optional) 3-4
  3. Ginger garlic paste 2tbsp
  4. Clove 4
  5. Cardamom 4
  6. Cinnamon stick 1"
  7. Onion 1 medium chopped 
  8. Onion 1 big sliced, fried golden brown and crushed
  9. Turmeric pdr 1tsp
  10. Chilli pdr 1tbsp
  11. Coconut pdr 3tbsp
  12. Potli masala pdr(optional)
  13. Garam masala pdr 1tsp
  14. 4-5 green chillies slit
  15. Coriander 2tbsp
  16. Mint leaves 2tbsp
  17. Salt to taste
  18. Oil 3-4tbsp


METHOD:
Wash payaa and tongue thoroughly. 
Drain well. Pressure cooker paya, tongue, a tbsp of Adrak lessun paste, one medium sliced onion, whole garam masala, 1/2 tsp of haldi /turmeric pdr and salt... cook at medium heat until the paya is tender.
In another wide pan, heat 3-4tbsp oil, add rest of the adrak lessun paste, Sauté and add red chilli pdr, haldi pdr, coconut pdr, bhunofry for a while and add the paya, mix well and Pour in 3-4cups water.
Give it a boil and then add potli masala, coriander, mint leaves and green chillies.
Cook it for another 15- 20 mins at low flame.
Adjust salt to taste!!
Garnish with chopped mint leaves and fried onions!
Serve hot with Naan, kulcha or paratha!! 
 
Home made potli masala:
1tbsp coriander seeds
1tbsp cumin seeds
Cloves 5-6
Black pepper corn 4-5
Green cardamom 3-4
Cinnamon stick 1-2
Bay leaves 1-2 
Aniseed flower 1-2
Dry rose petals 2-3
U can grind it into a fine powder or tie the ingredients in a muslin cloth and leave it in paya soup while it is boiling but remove before serving.


Friday, March 20, 2015

Rice Pudding with Orange Curd

Assalamualaikum Warahatullahi Wabarakatuhu!! :)
It has been quiet busy days for me as my kids were writing their final exams...I was not able to concentrate on cooking and was away from food world.
Alhumdulillah as now they have finished their exams, my laptop stopped working!! Begged my hubby to lend his laptop for editing and posting my recipes which was not an easy task. :/
 
Anyways today I have something very special dessert to share which I got the recipe from a foodie friend **Areej Abdel-Majeed**. Her pictures were soo mesmerizing. Loved the tangy flavor of orange in this rice pudding. 
 

Ingredients for rice pudding:
  1. Milk full fat 1 liter
  2. Short grain rice 3/4cup (I used basmati)
  3. Sugar 1 cup
  4. Orange zest 2 tsp

Method:
Wash and dry rice for n hour and make a coarse powder.
In a clean saucepan combine milk, sugar, rice and orange zest. Cook on medium heat until thick and creamy,  mixing occasionally. Usually it takes 45-60 min to be ready. Pour it on serving dishes and start to make orange curd.




Ingredients for Orange Curd
  1. Fresh orange juice 4 cups
  2. Cornstarch 4 tbsp.
  3. Sugar 1/4 cup

Method:
Add all the ingredients together on medium heat until well thickened then pour over the served rice pudding. let it cool completely then enjoy chilled.


 That's my son who gave me tough time taking pictures as wasn't able to control himself.... :P :P

 

Tuesday, March 10, 2015

Cinnamon Rolls

Cinnamon Rolls....
Recipe taken from my favorite Laura in the Kitchen!!

As now everyone knows that I love baking... made this for Kids School Party few days back!! I was even longing to make braided star bread which is usually made with nutella, but I gave my try with cinnamon and brownsugar filling. Alhumdulillaah it turned out super perfect. My kids doesnt like sticky glaze so i completely skipped it, but you guys can enjoy with glaze too... :)



Ingredients:

1 Package of Dry Yeast
¾ cup of Whole Milk
¼ cup of Granulated Sugar
¼ cup of Water, warmed up to 115 degrees
¼ tsp of Vanilla Extract
1 Egg
1 tsp of Salt
¼ cup of Unsalted Butter, melted
4 cups of All Purpose Flour
¼ cup of Melted Butter, to brush over the top before baking

For the Filling:
1/3 cup of Unsalted Butter, at room temperature
¾ cup of Brown Sugar
¼ cup of Granulated Sugar
1 1/2 Tbsp of Ground Cinnamon



For the Glaze:
¼ cup of Cream Cheese, at room temperature
1 Tbsp of Butter, at room temperature
1 1/4 cups of Powdered Sugar
½ tsp of Vanilla Extract
3 to 4 Tbsp of Warm Milk



Method:

1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.

2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.

3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.

4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.

5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.



Method Continues....
6) Meanwhile preheat your oven to 350 degrees.

7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!





Thursday, March 5, 2015

Hyderabadi Chicken Biryani (Kachi Yaqni)

Assalamualaikum Warahmatullahi Wabarakatuhu!! :)

Its Weekend special today and its everyone's favourite....Hyderabadi Chicken Biryani!!
The famous Hyderabadi cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right time. There  is a saying in Hyderabad, cooking patiently(Itmenaan se) is the key and hallmark of Hyderabadi cuisine. 

Sharing from my Zaiqedaar kitchen the most authentic recipe of Hyderabadi Biryani (Chicken)


Ingredients:

  1. Basmati rice 1kg
  2. Chicken 1kg
  3. Ginger-garlic paste 1-1/2 tbsp
  4. Turmeric powder 1 tsp
  5. Red Chilli powder 2-3 tsp
  6. Golden fried onions 1 cup full
  7. Curd/Yogurt 3/4 cup
  8. Coriander leaves 1/2 bunch chopped
  9. Mint leaves 1/2 bunch chopped
  10. Green chillies 4-5
  11. Cardamom whole 7-8
  12. Cloves 4-5
  13. Cinnamon stick 1 big piece
  14. Ghee 2 tbsp
  15. Lemon juice 4 tbsp
  16. Salt to taste
  17. Oil of fried onions 1/4tsp


Method:

  1. In a large handi marinate the chicken for 45 mins - 1hour  with salt, red chilli powder, turmeric powder, ginger-garlic paste, cardamom whole, cinnamon stick, cloves, lemon juice, fried onions, ghee 2 tbsp, coriander and mint leaves, green chillies, yogurt and oil.
  2. Meanwhile boil basmati rice with salt, 4cardamoms, 1" cinnamon stick and mint leaves till half cookes (grain should break into 2 pieces)
  3. Save some rice water in a cup and mix 2 tbsp of ghee in it and save aside.
  4. In a cup of milk add few strands of saffron and boil and keep aside.
  5. Now, layer the rice over the marinated mutton. Sprinkle ghee-rice water mix, sprinkle saffron milk, and golden fried onions. Cover with foil tightly.
  6. Put a heavy object ( heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.Cook biryani for 8-10 minutes on high. Now place the biryani vessel on a iron tawa and let it cook on low flame for about 25mins! Do not open the lid immediately, let the dish rest for more 10mins.
  7. Serve hot with Mirchiyo ka Salan and dahi ki chutney.




Mirchiyo ka Salan

Mirchiyo ka Salan....

Assalamualaikum Warahmatullahi Wabarakatuhu!! heart emoticon


 Mirchi ka Salan” is a popular Hyderabadi dish. A hyderabadi delicacy which is generally made as an accompaniment for Biryani and can also be had with rotis and rice too. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. the preparation of mirchi ka salan is considered to be an art and like biryani, this dish is also lavished as much attention in cooking. Mirchi ka salan and biryani go hand-in-hand and I can't imagine having biryani without it. I'm sure every family has its own recipe to share and the taste as well as flavour is different. However, I really love the one we make at our place.

        I have learnt this recipe from my "Aunt-Sanjeeda aunty" who is a super cook herself Masha'Allaah!! :)


Ingredients:
1) Mirchi 10-15 medium sized
2) Imli pulp 1/2 cup
3) Ginger garlic paste 1tbsp
4) Oil 1/4 cup 
5) Turmeric pdr 1/2tsp
6) Two small tomatoes
7) Small Green Chillies 7-8
8) Salt to taste

Masala Ingredients :
1) Onion 1(medium roughly chopped)
2) Zeera pdr 1-1/2 tsp
3) Peanuts 3-4 tbsps
4) Coconut desiccated 1/4 cup
5) Til/sesame seeds 4 tbsps
6) Coriander pdr 1 tbsp

All the above masalas have to be roasted and powdered or make fine paste. (remove peanuts skin after roasting) 

(Add 1tbsp oil to a pan and fry the onions till soft on high flame. Take these onions, tamrind pulp, ginger-garlic paste and the dry roasted and powdered masalas and place in a blender, and make a thick fine paste by adding a little water. Keep aside.)

Baghar/ tempering 
1) Zeera 1 tsp
2) Mustard seeds 1/2 tsp
3) Dry red chillies 4
4) Methi seeds a pinch
5) Curry leaves 4 sticks
6) kalonji seeds a pinch 

METHOD 
1) Heat oil in a heavy bottomed pan and add all the Baghaar Ingredients and let it fry/ splutter of one minute on medium flame.
2) Immediately add the big green chillies and tomatoes. Fry them on medium flame for 2 mins.
3) Add turmeric pdr, the paste that u made with the onion and powdered masalas and salt to taste.
4) Bhunofy well till the oil is released and the raw taste of the masalas should be gone.
5) Now add small green chillies and adjust gravy consistency by adding little water and leave on simmer for 10-15 minutes till all flavours are infused and the oil comes up.

Serve with Biryani!!

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